V0: described, not machine-verified
Savory Soufflé (Cheese, Chicken, Fish or Vegetable)
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Ingredients
- For the thick white sauce: butter1 tablespoon
- For the thick white sauce: flour1 level tablespoon
- For the thick white sauce: milk½ cup
- Egg yolks3
- Egg whites4
- Grated rumi cheese (for cheese soufflé)3–4 tablespoons
- Or: cooked chicken, fish or lamb, minced and sieved⅛ kg
- Or: mashed spinach, carrots or peas¼ kg
- Ghee for greasing the molda little
- Salt and paprikato taste
Allergens (inferred from ingredient names): cereals_gluten, eggs, fish, milk
Nutrition per serving (modelled estimate, not measured): kcal 200, protein 12, fat 10, carbs 8, fiber 1, sugar 0
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: أصول الطهي النظري والعملي — نظيرة نقولا وبهية عثمان. From the cookbook Osool El Tahy El Nazari wal Amali; structured facts and the family's rewritten steps; book rights not cleared